Ginger Cakes
From The Pattern cook-book, 1890
Serves 8
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 223. The excerpt below is the record exactly as published.
GINGER-CAKES AND GINGERBREAD. 5 1 1 will keep the dough from sticking to the board. Cut out and bake in a quick oven. GINGER COOKIES WITH COFFEE. One cupful of molasses. One cupful of strong coffee. One cupful of brown sugar. One-half cupful of lard. One-half cupful of butter. One table-spoonful of ginger. One tea-spoonful of cinnamon. One tea-spoonful of soda. Three tea-spoonfuls of cold water. Flour to thicken. Beat the butter and lard well together. Dissolve the soda in the water, and stir it into the molasses, which add to the butter and lard. Add the spice and coffee and sufficient flour to make a soft dough ; roll the dough three-quarters of an inch thick, cut the cakes out, and bake them fifteen minutes in a rather quick oven. GINGER SNAPS. Two cupful s of molasses. One-half cupful of butter. Flour to thicken. Two tea-spoonfuls of ginger. One tea-spoonful of cinnamon. One-half tea- spoonful of allspice. One tea-spoonful of baking-powder. Place the molasses and butter on the fire in a stew-pan, and scald them well. Set the pan aside, and when the molasses has cooled, add the rest of the ingredients, put- ting in only enough flour to make the dough roll nicely. Bake the snaps in a quick oven. 5 1 2 THE PA TTERN COOK-BOOK. GINGER-CAKES. One pint of molasses. One cupful of brown sugar. One cupful of hot water. - Ten table-spoonfuls of melted lard. One table-spoonful (scant) of soda. One and one-half table-spoonfuls of ginger
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.